My grandmother used to prepare this recipe for family dinners and celebrations. I remember eating a lot of this focaccia bread at every dinner we had. Of course, as usual, I made my own version using wholemeal flour and less anchovies and olives than in the original recipe. Anyway, it’s delicious and quite a versatile dish that you can have as amain vegan or vegetarian dish, or as a side dish with other courses.

I am very happy to share this recipe here, its flavour takes me back to some good memories.

Ingredients

500 g (17.6 oz) of well risen pizza dough (I made mine with 1/3 wholemeal flour, 1/3 wholemeal spelt flour, 1/3 sourdough, water and salt) . Also see the post on how to make pizza dough with yeast for the recipe.

500 g ( 17.6 oz) spring onions

4-5 anchovies in oil

50 g (1.76 oz) pitted green olives

extra virgin olive oil

salt to taste

1. Divide the dough into two equal parts. Take one part and shape a disk slightly larger than 30 cm in diameter.

2. Take an oven pan (28 cm in diameter), grease with plenty of olive oil and roll out the dough.

3. Peel and slice the spring onions, including the tender green part. Fry the onions with plenty of olive oil over low heat, until they are tender.

4. Cut the olives, chop the anchovies and place all the ingredients evenly on the dough.

5. Make another disk with the remaining dough, in order to cover and seal the focaccia, then let it rise for an hour.

6. Season with some salt and a little bit of oil, then bake at 200 ° C (392° F) for 20 minutes.

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